Disney Movie Week (2) Themed Dinners - The Hunchback of Notre Dame

The Hunchback of Notre Dame

This has never been one of my favorite Disney movies - although the background art is amazing and I love the music.  I think part of it is that I despise Judge Frollo and his evil hypocrisy in the name of religion, so much that I find it difficult to watch.  

For some reason though, Bug-A-Boo loved it when she was younger.

I was excited about it though because it takes place in France and any opportunity for me to explore French Cooking is always one I am excited about.

I originally was planning on a Salad Nicoise.  Tuna, anchovies, tomatoes, potatoes, green beans, hard-boiled eggs, and lettuce are the usual elements for this salad.  It is something I had never had or made and it sounded very interesting to me and it looked beautiful in all the pictures I saw.  I purchased all the ingredients and was ready to follow Julia Child's recipe.

When the day came I re-read the ingredients list and just kept thinking that Bug-A-Boo would not like it and I would have created this meal for nothing.  I decided to make a last minute switch.

I had the potatoes for the French Potato Salad (Julia Child, pg. 541), and the green beans (Julia Child, pg. 443), so I just needed to find an entree.  I chose chicken since I already had some in the freezer and tried to find something with ingredients that I already had.  I searched Mastering the Art of French Cooking and found the perfect dish.

The menu is set...

Coq Au Vin

Buttered Green Beans

French Potato Salad

French Baquette

COQ AU VIN

(Chicken in Red Wine with Onions, Mushrooms, and Bacon)

Mastering the Art of French Cooking, pg. 263-265

For 4 to 6 people

INGREDIENTS:

4 oz chunk of lean bacon (NOTE:  I just used regular bacon strips)

2 Tbsp butter

3lbs cut-up frying chicken (NOTE:  I used fryer chicken breasts)

1/2 tsp salt

1/8 tsp pepper

1/4 cup cognac

3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti 

      (NOTE:  I had to use a Pinot Noir - couldn't find the others)

1 to 2 cups brown chicken stock, brown stock or canned beef bouilllon 

      (NOTE:  I used some homemade     chicken stock)

1/2 Tbsp tomato paste

2 cloves mashed garlic

1/4 tsp thyme

1 bay leaf

12 to 24 brown-braised onions, pg 483 (NOTE:  I skipped this because I couldn't find pearl onions)

1/2 lb saute mushrooms, pg. 513

3 Tbsp flour

2 Tbsp softened butter

DIRECTIONS:

1.  Cut the bacon into lardons (rectangles 1/4 inch across and 1 inch long).  (NOTE:  II cut the bacon strips into the lardons).  Simmer for 10 minutes in water.  Rinse in cold water.  Dry.

2.  Sauce the bacon slowly in hot butter until it is very lightly browned.  Remove to a side dish.

3.  Dry the chicken thoroughly.  Brown it in the hot fat in the casserole/pan.

4.  Season the chicken.  Return the bacon to the pan with the chicken.  Cover and cook slowly for 10 minutes, turning the chicken once.

5.  Uncover, and pour in the cognac.  Averting your face, ignite the cognac with a lighted match.  Shake the pan back and forth for several seconds until the flames subside.

6.  Pour the wine into the pan.  Add just enough stock or bouillon to cover the chicken.  Stir in the tomato paste, garlic, and herbs.  Bring to the simmer.  Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork.  Remove the chicken to a side dish.

7.  While the chicken is cooking, prepare the onions and mushrooms.

8.  Simmer the chicken cooking liquid in the pan for a minute or two, skimming off fat.  Then raise heat and boil rapidly, receding the liquid to about 2-1/4 cups.  Correct seasoning.  Remove from heat, and discard bay leaf.

9.  Been the butter and flour together into a smooth paste (beurre main).  Beat the paste into the hot liquid with a wire whip.  Bring to the simmer, stirring, and simmer for a minute or two.  The sauce should be thick enough to coat a spoon lightly.

10.  Arrange the chicken in the pan, place the mushrooms and onions around it, and baste with the sauce.

CHAMPIGNONS SAUTES AU BEURRE

(Sautéed Mushrooms)

Mastering the Art of French Cooking, pg. 513

INGREDIENTS:

2 Tbsp butter

1 Tbsp oil

1/2 lb. fresh mushrooms, washed, well dried, left whole if small, slice or quartered if large

Optional:  1 to 2 Tbsp minced shallots or green onions. (NOTE:  I used shallots)

Salt and pepper

DIRECTIONS:

1.  Place the skillet over high heat with the butter and oil.  As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.  Toss and shake the pan for 4-5 minutes.  During their sauté the mushrooms will at first absorb the fat.  In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.  As soon as they have browned lightly remove from heat.

2.  Toss the shallots or green onions with the mushrooms.  Sauce over moderate heat for 2 minutes.

POMMES DE TERRE A L'HULIE

(French Potato Salad - sliced potatoes in oil and vinegar dressing)

Mastering the Art of French Cooking, pg. 541

For about 6 cups (I cut the recipe in half)

INGREDIENTS:

2 lbs. "boiling" potatoes (NOTE:  I used petite red potatoes)

4 Tbsp dry white wine, or 2 Tbs dry white vermouth and 2 Tbsp stock or canned bouillon

2 Tbsp wine vinegar, or 1 Tbsp vinegar and 1 Tbsp lemon juice

1 tsp prepared mustard (NOTE:  I used Dijon)

1/4 tsp salt

6 Tbsp olive oil or salad oil

pepper

OPTIONAL:  1 to 2 Tbsp minced shallots or green onion (NOTE:  I skipped this)

2 to 3 Tbsp chopped mixed green herbs or parsley (NOTE:  I used Herbs de Provence)

DIRECTIONS:

1.  Scrub the potatoes.  Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife.  Drain.  As soon as they are cool enough to handle, peel, and cut them into slices about 1/8 inch thick.  Place them in a mixing bowl.

2.  Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently.  Set aside for a few minutes until the potatoes have absorbed the liquids.

3.  Beat the vinegar or vinegar and lemon juice, mustard, and salt a small bowl until the salt has dissolved. Then beat in the oil by droplets.  Season to taste, and stir in the optional shallots or onions.  Pour the dressing over the potatoes and toss gently to blend.

4.  Serve them while still warm, or chill.  Decorate with herbs before serving.

HARICOTS VERTS A L'ANGLAISE

(Buttered Green Beans I)

Mastering the Art of French Cooking, pg. 443-444

For 6 to 8 people (I cut the recipe in half)

INGREDIENTS:

3 lbs. green beans, trimmed and washed

salt

4 to 8 Tbsp butter, cut into pieces

DIRECTIONS:

1.  A handful at a time, drop the beans into the rapidly boiling salted water.  Bring the water back to the boil as quickly as possible, and boil the beans slowly, uncovered, for 10 to 15 minutes;  test the beans frequently after 8 minutes by eating one.  A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness.  Drain the beans as soon as they are done.

2.  Toss the beans in a saucepan or skillet over moderately high heat to evaporate their moisture.  Toss briefly again with salt and pepper to taste.  Our them into a hot serving dish, distribute the butter over them, and serve at once.

Oh my goodness!  This was an amazing meal!  I am always nervous whenever I try to make something out of Mastering the Art of French Cooking, and I was extremely nervous making this but I have to say...I'm pretty impressed with myself.  This was amazing!

Disney Movie Week (2) Themed Dinners - Hercules

One of Bug-A-Boo's favorite Disney movies when she was around two years old was Hercules.  She watched it once a day at least for weeks.  

Hercules

She absolutely loved the music and would dance during the opening number every time.  This was back in 2009 or so before Smart Phones (or at least before I had a Smart Phone) but I was able to catch this video using my old flip phone, so that is why the quality is so bad. 

This is one of my most favorite videos of Bug-A-Boo.  I especially love how she noticed the dog and stopped dancing because she was worried she would eat her snack.

The menu is set...

Greek Grilled Chicken and Hummus Wrap

Spinach Salad with marinated garbanzo beans and feta cheese

Spread hummus over wrap.  Add chicken, tomatoes and cucumber

Top with lettuce

Add feta cheese

I love olives so I added some Kalamata olives.

This was such a yummy dinner!

Join us on Wednesday for The Hunchback of Notre Dame.

Disney Movie Week (2) Themed Dinners - Bolt

This week we visit some "B" Disney movies.  These are Disney movies that wouldn't be considered in the top tier "A" list but that when she was little Bug-A-Boo was obsessed with.  She just absolutely loved, Hercules, Tarzan, Brother Bear and we could never understand her love of Lilo & Stitch and The Hunchback of Notre Dame.  Tonight's movie though is a favorite of all of ours and one that I think is incredibly underrated and forgotten in the Disney library...

Bolt

This movie is fun, adventure packed and has some of the best comic relief in the pigeons from New York, LA and the country pigeons.  It also has one of the best Disney characters ever...Rhino the Hamster.

So, most of the food that is in the movie is dumpster food that the animals scavenge or hamburgers and hot dogs that they beg for in the RV park.  Other than that the only other mention of food is the restaurant Waffle World.  They use a Waffle World Map placemat to figure out how to get from NY to LA.  

So I decided to use this as inspiration and combined Waffle World with burgers.  I did some research and found a great recipe and someone who had the same idea as me.

The menu is set...

Waffle World Waffle Burger

Waffle fries

WAFFLE BUNS

Makes 8

INGREDIENTS

1 1/2 cup flour

2 tbs sugar

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

6 tbs cold butter cut into 1/4 in pieces

1/2 cup buttermilk + more to get correct consistency

1. DIRECTIONS
2. 1. Mix flour, sugar, baking soda, baking powder, and salt.
3. 2. Blend in the butter until it creates a course texture
4. 3. Add the buttermilk and mix until uniformly wet.  Add more if needed.
5. 4. Divide into 8 balls.
6. 5. Cook in waffle iron, 1 ball at a time.  I used my George Forman Grill with Waffle Plates to make the waffles.  I set the temperature to 425 and let it preheat for 5-7 minutes.  I then placed one ball on each side of the plate and closed the lid and set the timer for 4 minutes.

1. WAFFLE BURGERS
   Makes 4
   
   
   INGREDIENTS
   1lb ground beef
   1/2tsp salt
   1/2 tsp ground black pepper
   1/2 tsp garlic powder
   1/2 tsp onion powder
   1/2 tsp Kroger Grill Time Hamburger Seasoning
   4 slices cheese of your choice (I used Provolone)
   1. DIRECTIONS
   2. 1. Mix beef and seasoning together.

   
   

   

   
   

   1. 2. Shape burger to a size a little bit bigger than your bun/waffle.
   2. 3. Put a little indent in the center of the patty to avoid the burger turning into a meatball.

   
   

   

   
   

   1. 4.  Melt a pat of butter in a fry pan.
   2. 5.  Cook patties on one side for 4-5 minutes.  Do not move patty at all.
   3. 6.  Flip patty and cook second side for 4-5 minutes.  With only 2-3 minutes remaining place cheese on patty and cover with lid to aid in melting.
   4. 
      
      
      
      
      

   
   

   1. 7.  Let rest for 7-10 minutes, place on bun with toppings of your choice and enjoy!

   
   

   For the waffle fries I just bought a bag of frozen waffle fries from Kroger and it was easy peasy.

   
   

   

   
   

   This was a super yummy burger and a fun dinner time!

   
   

   
   

   

   
   

   Join us on Tuesday for Hercules!!!

Princess and the Frog Tiana's Cookbook - Saturday

Our last night of Princess and the Frog.

The menu is set...

CAL'S CHICKEN AND BISCUITS

Serves 6 to 8

"Goodnight Cal's.  Good morning Duke's"

Comfort food was always on the menu at Cal's diner.  This was one of his most popular dishes.

INGREDIENTS:

Filling:

4 Tbsp butter

1 cup finely chopped onion

1 stalk celery, chopped

1/3 cup flour

1-1/2 cups chicken broth

1-1/2 cups milk

1/2 tsp each of dried sage and dried thyme

2-1/2 cups diced cooked chicken

2 cups cooked peas carrots or corn (or a mix of these)

Biscuit Toppings:

2 cups of flour

1 Tbsp baking powder

1/2 tsp salt

1/4 cup cold butter, cut into 1/4-inch pieces

3/4 cup milk

-OR-

get Pillsbury biscuit dough roll

DIRECTIONS:

1.  Melt the butter for the filling over medium heat in a large ovenproof pot.  Stir in the onion and celery.  Put a lid on the pan and cook for 7 to 8 minutes, stirring occasionally.  Then sift in the flour.

2.  Whisk the broth into the pan.  When it starts to thicken, whisk in the milk.  Add the sage, thyme, chicken, and vegetables.  Continue cooking and stirring for 5 to 7 minutes.  Add salt and pepper to taste.

3.  Remove the pan from the stove top and heat the oven to 375 degrees.  Meanwhile, make the biscuit topping by combining the four, baking powder, and salt in a bowl.  Use for fingertips to rub in the butter.   Pour in the milk and stir just until the dough pulls together.

4.  Turn the dough onto a floured surface and knead it 2 or 3 times with floured hands.  Pat the dough into a 1/2 inch thick disk.  Using a small cookie cutter, cut out dough circles and place as many as will fit, barely touching, on the filling.  OR if you are using pre-made biscuits, separate them and place as many as will fit on the filling.

5.  Bake until the biscuits brown and the filling bubbles, about 20 to 30 minutes.  Let it cool for 10 minutes before serving.

Princess and the Frog Tiana's Cookbook - Friday

One of my favorite sandwiches.

The menu is set...

Mama Odie's Muffuletta Sandwich

Sweet Potato chips

MAMA ODIE'S MUFFULETTA SANDWICH

Serves 4

INGREDIENTS:

Muffuletta spread:

5oz jar pimiento stuffed green olives, drained and sliced

1 tomato, seeded and chopped

1 clove garlic, minced

1 tsp dried oregano

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1/2 tsp ground black pepper

OR

you can purchase pre-made muffuletta salad/spread

Sandwich:

9 in round loaf of Italian bread

olive oil

1/4 lb each of sliced baked ham, salami, Provolone cheese and Monterey Jack or Swiss Cheese

DIRECTIONS:

1.  Combine all of the muffuletta spread ingredients in a bowl and stir until well mixed.

2.  Slice the bread loaf in half lengthwise.  Brush or drizzle the bottom piece with olive oil.

3.  Layer on the meats, the cheeses and the muffuletta spread, and then cover everything with the top half of the bread loaf.

4.  Slice the sandwich into wedges.

Princess and the Frog Tiana's Cookbook - Thursday

Tonight is a family favorite.  I have made these two things several times and they are the best versions of Mac & cheese and Green Beans I have ever had!!

The menu is set...

Duke's Macaroni and Cheese 

Naveen's Green Beans

DUKE'S MACARONI AND CHEESE

serves 6 to 8

Layered with American and cheddar cheese and sprinkled with buttery cracker crumbs, this is a favorite at Duke's.

INGREDIENTS:

1lb elbow macaroni, cooked according to the package directions

Butter for greasing the baking pan

3 cups half-n-half

20-24 slices total, American or cheddar cheese

12 buttery crackers (such as Ritz)

Salt, pepper and paprika to taste

DIRECTIONS:

1.  Heat the oven to 350 degrees.  Grease a 9 x 13 baking pan or large casserole dish.

2.  Spoon a third of the cooked macaroni into the pan.  Pour in 1 cup of the half-and-half or milk.  Then cover everything with 4 to 6 slices of cheese.  Add two more layers of pasta, half-and-half or milk, and cheese.

3.  Place the crackers in a sealable plastic bag and crush them with your fingers or a rolling pin.  Add the salt, pepper, and paprika to the cracker crumbs.  Sprinkle the crumbs on top of the pasta and cheese.  Bake until bubbly, about 35 to 45 minutes.

NAVEEN'S GREEN BEANS

serves 8

INGREDIENTS:

2 pounds fresh green beans

1 cup sliced fresh mushrooms

1/2 cup diced onions

3 cloves garlic, minced

1/3 cup olive oil

1 can (8 oz) water chestnuts, drained

1/2 tsp dried basil

1/2 tsp Italian seasoning

salt and pepper to taste

DIRECTIONS:

1.  Wash and trim the beans, then snap them in half.  Place the beans in a saucepan with enough water to cover them.  Bring the water to a boil, then reduce the heat and simmer the beans until just barely tender, about 8 minutes.

2.  Drain the beans and immediately rinse them in cold water to stop the cooking process.   Set them aside.

3.  Saute the mushrooms, onions, and garlic in the olive oil until tender about 5 minutes.  Add the water chestnuts, basil, Italian seasoning and salt and pepper.  Stir in the green beans and cook the mixture fo 3 to 4 minutes to heat it through.

TIP:  Garlic cloves are easier to peel and chop if you crush them first with a rolling pin.

New York City Mini Albums

In Stacy Julian's 20 in 20 class for July the time is Places.  One of our assignments was to complete a project that was about a place.  Well, I still had not finished our scrapbook for our 2019 trip to New York City so thought I would complete that.

I was struggling.  I had A LOT of photos from our fun time at Madame Tussaud's Wax Museum and I had them all printed out as 4 x 4 prints.  I planned to do a 12 x 12 album and get the pages that were divided for 4 x4 photos.

I couldn't find them at the stores anywhere and was about to order them online when I watched one of Stacy's videos and she highlighted a trip to New Zealand that she documented with 4 x 4 mini albums.  This was perfect!  I ordered a set of 3-4x4 albums and got to cropping my remaining photos.

As I waited for the albums to arrive I planned them out.  Each album held 48 photos which was exactly the right amount to hold all the photos but some memorabilia as well.  I had some tickets and brochures and wanted to make sure they were included.

Because part of the assignment also included using maps I decided to print out Google Maps for the routes that we took.  I was also able to incorporate journaling some little touches describing photos.

It was the perfect solution and I love how it came out.